Aerate -
Aerate means the same as "sift." To pass dry ingredients through a fine-mesh
sifter so large pieces can be removed. The process also incorporates air to
make ingredients like flour, lighter. For example, aerating flour in
turn makes the flour lighter.
al dente - In Italian the phrase means "to the tooth" and is a term
used to describe the correct degree of doneness when cooking pasta, risotto,
and vegetables. The food should have a slight resistance (chewy) when biting
into it, but should not be soft, overdone, or have a hard center.
Bain Marie - (1) A hot water
bath that is used to keep food warm on the top of a stove. It is
also to cook custards and baked eggs in the oven without curdling or
cracking and also used to hold sauces and to clarify butter. (2) The
term is also used for a cooking utensil, which is a fairly large pan
(or tray) which is partly filled with water. The food to be cooked
is placed in another container in order that the food is not cooked
too quickly or harshly.
Bake Blind
- It is the technique used for baking an unfilled pastry shell. The
pastry shell is first pricked with a fork to prevent puffing, covered with
aluminum foil or parchment paper, and then weighted with rice or beans. It
is then baked for a short period of time, about 10 to 15 minutes.
Baking Stone - Also referred to as a pizza stone. Unglazed ceramic, clay, or
stone tiles that allows for high temperature and dry heat, which is
necessary for crisp crusts when making breads and pizzas. A stone can be
placed in the oven (and kept there when not in use) where it retains heat
and makes an ideal surface for baking breads. A baking stone is invaluable
for getting the "perfect" crust and it can also help your oven to run more
efficiently because of its heat retaining properties. They should only be
washed with clear, plain water, as these stones are actually molded sand,
which is tightly compacted under high pressure. Like sand on the beach, they
will suck in any liquid exposed to the surface.
Baste -
To spoon, brush or pour drippings or liquid over a food before or during
cooking in order to prevent drying, to add flavor, or to glaze it.
Blackened - A cooking
technique where meat or fish is usually seasoned with a Cajun spice mixture
and then cooked in a cast-iron skillet that has been heated almost red-hot.
This technique gives the food an extra crispy crust and sears in the juices.
It is also guaranteed to set off your smoke detector--unless the battery is
dead!
Blanch, Blanching -
(1) To briefly plunge food into boiling water and then into cold water to
stop cooking. (2) Blanching allows you to cook vegetables completely, then
cool them quickly for use in dishes like salad, soup, stew, and pasta.
Blanching is used to loosen skins of fruits and vegetables or to prepare
them for more cooking by another method. (3) To scald shelled nuts until the
thin outer skins are sufficiently loosened to remove easily.
B
lend - To mix
ingredients together thoroughly (either by hand or mixer).
Braise - Braising
is basically a slow-cooking method for tough cuts of meat or poultry and
even stringy vegetables. They are cooked slowly in a small amount of liquid
in a covered pan. Stews and pot roasts are among the dishes prepared this
way. Braising may be done in a covered container in the oven, on the range,
or in a covered steam kettle or fry pan. In all the moist-heats methods of
cooking, the moisture or liquid not only conducts heat to a product, but it
interacts with the food being cooked and can influence the final taste and
texture of a product.
Broil, Broiling -
In this method of cooking, the heat source is above the food. In home
cooking, an oven is often used for broiling by setting it so that only the
top element comes on. Broiling is a high-heat method of cooking in which
food is placed on a rack below, and the speed with which it cooks depends on
how far away it is from the element. As with grilling, food has to be
watched carefully, so it does not overcook.
Butterfly
- To split food (usually meat, fish, or poultry) down the center, cutting
almost, but not completely through. The two halves are then opened flat to
resemble a butterfly. Often this is the first step when preparing a roast
that is to be stuffed and rolled.
Carmelize - To melt either sugar or
sugary foods by cooking slowly over low heat until the contents become
browned.
Chiffonade - (1)
This is a French word, which comes from the word "chiffon" which means,
"rag". In culinary terms, a chiffonade describes a way of cutting herbs and
lettuces into thin strips or shreds, which look a bit like rags. (2)
Chiffonade is also a dish consisting of a mixture of green vegetables (such
as spinach, lettuce, and sorrel) which are shredded or cut finely into
ribbons (sometimes melted butter is added). It is used to form a bed for a
dish such as egg mayonnaise or as a garnish for soups.
Chop - To cut food into
irregular pieces. The size is specified if it is critical to the outcome of
the recipe.
Clarify - To clear a liquid of
all solid particles using a special cooking process. (1) To clarify butter
means to melt it and pour off the clear top layer from the milky residue at
the bottom of the pan. The resulting clear liquid can be used at a higher
cooking temperature and will not go rancid as quickly as unclarified butter.
(2) To clarify stock, egg whites and/or eggshells are commonly added and
simmered for about 15 minutes. The egg whites attract and trap particles
from the liquid. After cooling, strain the mixture through a cloth-lined
sieve to remove residue. (3) To clarify rendered fat, add hot water and boil
for about 15 minutes. The mixture should then be strained through several
layers of cheesecloth and chilled. The resulting layer of fat should be
completely clear of residue.
C
oat - To cover food completely
with a glaze, aspic, mayonnaise, sauce, or icing.
Cream - To mix together ingredients, such as butter and
sugar, until light, fluffy, and thoroughly blended. This process
traps in air bubbles, later used to create height in cookies and
cakes.
Crimp - (1) To seal a double
crusted pie by pinching the edges together. (2) To gash a freshly caught
fish on both sides of the body at intervals of about one and one-half
inches. The fish is then plunged into ice-cold water for about one hour.
This is done to keep the flesh firm and to retain the original flavor.
Cube - Cut into small,
straight-sided cubes. The size is specified if it is critical to the recipe.
Larger cubes are often called chunks.
C
ut in - To work with a pastry
blender or two knives until sold fat and dry ingredients are evenly and
finely divided, especially in making dough.
Dash - A measuring
term referring to a very small amount of seasoning added to food. In
general, a dash can be considered to be somewhere between 1/16 and a scant
1/8 teaspoon.
Dice - To "dice" means to cut
food into cubes (the shape of dice in a game), which are more or less even.
The dimension of the dice varies, with recipes calling for ingredients to be
cut anywhere from 1/8-inch dice, to a 1/2-inch dice. If the recipe doesn't
specific the dimension of the dice, then go for a 1/4-inch.
Disjoint - To separate joints of
poultry or break into pieces.
Dissolve - To stir a solid food
and a liquid food together to form a mixture in which none of the solid
remains. Sometimes heat is needed to form the mixture.
Dollop -
(1)
A large lump or portion of a solid matter:
a dollop of ice cream. (2) A small quantity or splash of a liquid:
a dollop of whiskey. (3)
A little blob of a soft food: a mounded spoon of whipped
cream.
Dot - To cover the surface of
food with small amounts of butter before baking or broiling.
Double Boiler - Simmering water is in
the bottom pan, and foods such as chocolate or a delicate sauce sits
in the top pan. This prevents scorching that can occur from direct
heat.
Dredge - To lightly coat food
that is going to be fried with flour, breadcrumbs, or cornmeal. The coating
helps to brown the food and provides a crunchy surface. Dredged foods need
to be cooked immediately. Breaded foods (those dredged in flour, dipped in
egg then dredged again in breading) can be prepared and held before cooking.
Emulsify - To bind together two
liquid ingredients that normally do not combine smoothly (such as water and
fat). Slowly add one ingredient to the other while mixing rapidly.
Fold - With a rubber spatula or spoon,
to very gently integrate two mixtures without beating, in order to
preserve the volume. The purpose is to to keep as much air in
the mixture as possible.
Fond - A classic French
culinary term meaning the browned caramelized and concentrated bits or
residue that remains in the pan after cooking meat. The fond is what you are
after when you "deglaze" a pan for flavoring sauces and making gravies.
Ganache - Ganache is
a rich chocolate mixture made by combining chopped semisweet chocolate and
boiling cream and then stirring until smooth. The proportions of chocolate
to cream can vary, and the resulting ganache can be used as a cake glaze or
beaten until fluffy and used as a filling or as the base for truffles and
other chocolate confections.
Garnish - A decorative edible
accompaniment that is added to a finished dish entirely for eye appeal, such
as a sprig of mint or parsley. A garnish may be eaten but that is not its
purpose.
Glace - French word
meaning: (1) ice or ice cream; (2) Icing or frosting used on a cake; (3) A
cut of meat that has been glazed in a hot oven by constantly basting the
meat with its own juices.
Grate - To rub hard-textured food
against a grater (a tool with small, rough, sharp-edged holes) to reduce to
fine particles. Grating works best with firm foods; soft food (such as some
cheeses) form clumps.
Grill, Grilling - Grilling is a
high-heat cooking method done directly over live flames (cooking the food in
a matter of minutes). Many grilled foods have a wonderful smoky or charred
flavor because as the food cooks, fat drips down to the heat source and as
it burns on the coals or heat element its fumes and flavors are sent back up
to the outside of the food. Usually the food is turned over as it grills, so
both sides are directly exposed to the heat source.
I
nfuse - To steep an aromatic
ingredient in hot liquid until the flavor has been extracted and absorbed by
the liquid. Teas are infusions. Milk or cream can also be infused with
flavor before being used in custards or sauces.
I
nfusion - An infusion is the
flavor that's extracted from any ingredient such as tea leaves, herbs, or
fruit by steeping them in a liquid such as water, oil, or vinegar.
Julienne - To cut
food into thin sticks which are also called matchsticks. Food is cut with a
knife or mandoline into even slices, then into strips.
Knead - The process of
working dough by mixing, stretching, and pulling. Kneading is most often
used in bread dough, and is a necessary step in order to develop the gluten.
To knead, gather your dough into a ball. Using the heel of your hands, press
down on the dough. Pull up the part of the dough that was flattened by your
hands and fold it back over on itself. Keep repeating the process, turning
the dough periodically.
Knob - A rounded nugget of a harder food, such as "a 2-inch
knob of fresh ginger," to be sliced or grated.
Marinate - To steep food in a seasoned liquid (marinade)
to add flavor.
Mirepoix - When a
recipe refers to "mirepoix" it is talking about a standard ratio of onions,
carrots, and celery used in classical cooking. The ratio is 50% onion, 25%
carrots, and 25% celery. Mirepoix is often used in the making of stocks and
soups. Sometimes ham or bacon is added for more flavor. It is used to season
sauces, stews, and soups. Mirepoix can also be used as a bed on which to
braise meats.
Mise en place [MEEZ ahn plahs] -
A French term referring to having all the ingredients necessary for a dish
prepared and ready to combine up to the point of cooking. Organizing and
completing in advance all the preliminary steps required in a specific
preparation.
Non-reactive pan - When a recipe
calls for a non-reactive cookware, use clay, copper, enamel, glass, plastic,
or stainless steel. Stainless steel is the most common non-reactive cookware
available as it does not conduct or retain heat well (it frequently has
aluminum or copper bonded to the bottom or a core of aluminum between layers
of stainless steel). Although expensive, this kind of cookware offers the
benefits of a durable, non-reactive surface and rapid, uniform heat
conductivity. Glass cookware is non-reactive and although it retains heat
well it conducts it poorly. Enamelware is non-reactive as long as the enamel
is not scratched or chipped.
Pinch - Same as a 'dash.' The amount of dry spice you can
hold between your thumb and forefinger.
Reduce - To boil until a liquid is reduced through
evaporation to concentrate flavor and thicken the liquid.
Sauté – A cooking technique which means to cook a food quickly in oil
and/or butter over high heat. You can use a skillet or sauté pan, but make
sure it is big enough to comfortably contain what you are cooking.
Scald – (1) to dip
into boiling water. (2) To heat milk to just below the boiling point. (3) To
dip fruits, vegetables, or nuts in boiling water to facilitate removing the
skin or shell.
S
cale – To remove
the scales from fish with a knife or a fish scaler.
Scant – Scant means
lacking a small part of the whole; not quite up to full measure. In other
words, one (1) scant teaspoon means not quite a whole teaspoon but a little
less. Scant is a very bad term to use in writing a recipe. The recipe should
give the exact amount or say “to taste.”
Score – (1) To
cut narrow gashes in fat to prevent the meat from curling when cooked. (2)
To cut narrow crisscross lines on the fat of a ham or a roast. (3) To cut
even shallow lines in cucumbers with a fork or scoring knife for
decorations.
Sear, Searing – The
browning (caramelizing) of a food surface at high heat. Little fat is used
when searing. Searing brings out the flavor and creates a fond at the bottom
of the pan which is used for making sauces.
S
eason – (1) To add flavor to foods (such
as adding herbs and spices). (2) To coat the cooking surface of a new pot or
pan with vegetable oil and then heating in a 350 degree F. oven for about a
hour. This smoothes out the surface of new pots and pans, particularly
cast-iron, and prevents foods from sticking.
S
hred – To use
a knife or a shredder (a cutting tool with round, smooth, sharp-edged holes)
to cut food into long, thin strands.
Shuck,
Shucking
– Means to remove a natural outer covering from food, such as shells from
oysters or husks from corn.
Simmer – To
cook submerged in liquid just below a boil, a temperature of 180 degrees F.
to just short of the boiling point. A simmering liquid has bubbles floating
slowly from the bottom to the surface. Check out
Poaching vs. Simmering vs. Boiling
S
kim – (1) To
remove floating matter from the surface of a liquid with a spoon or ladle
which is usually perforated. (2) To remove a top surface of fat, cream, or
scum from the top of liquid.
Slurry – A
slurry is a mixture of a starch and cold water. You can use cornstarch
(preferred for thickening milk or dairy sauces), arrowroot (great for
defatted meat sauces or broths because it gives a wonderful glossy sheen),
potato starch, rice flour, or regular flour. Proportion is one (1) part
starch with two (2) parts cold liquid. Remove from the heat before you add
the slurry, or you’ll end up with dumplings.
Splash - A dash of a liquid.
Steam – To
cook with steam, usually in a steamer or on a rack over boiling water.
Steaming retains flavor, shape, texture, and nutrients better than boiling
or poaching. In this method, steam is the heat conductor. If it is under
pressure, as it is in a pressure steamer, the temperature is hotter than a
water-based liquid can ever be.
Steep – To
soak herbs, spices, raisins, etc. in a hot liquid to intensify the flavors.
Sweat
– To cook vegetables in fat over gentle heat so they become soft but not
brown and their juices are concentrated in the cooking fat. If the pan is
covered during cooking, the ingredients will keep a certain amount of their
natural moisture. If the pan is not coverer, the ingredients will remain
relatively dry.
T
emper – (1)
To slowly bring up the temperature of a cold or room temperature ingredient
by adding small amounts of a hot or boiling liquid. Adding the hot liquid
gradually prevents the cool ingredient (such as eggs) from cooking or
setting. The tempered mixture can then be added back to hot liquid for
further cooking. This process is used most in making pastry cream and the
like.
(2) To bring chocolate to a
state in which it has snap, shine, and no streaks. Commercially available
chocolate is already tempered but this condition changes when it is melted.
Tempering is often done when the chocolate will be used for candy making or
decorations. Chocolate must be tempered because it contains cocoa butter, a
fat that forms crystals after chocolate is melted and cooled. Dull gray
streaks form and are called “bloom.” The classic tempering method is to melt
chocolate until it is totally without lumps. One third of the chocolate is
then poured onto a marble slab, and then spread and worked back and forth
with a metal spatula until it becomes thick and reaches a temperature of
about 80 degrees F. The thickened chocolate is then added back to the
remaining 2/3 melted chocolate and stirred. The process is repeated until
the entire mixture reaches 88 to 92 degrees F. for semisweet chocolate, 84
to 87 degrees F. for milk or white chocolate.
T
russ - To secure food (usually poultry or game) with string,
pins, or skewers so that it maintains a compact shape during cooking.
Trussing allows for easier basting during cooking.
Unleavened (uhn-LEHV-uhnd) - The
word which describes any baked good that has no leavener, such as yeast,
baking powder, or baking soda.
Water Bath - See Bain Marie.
Zest - Grated zest is simply the
grated rind (outer colored portion) from citrus fruits. It is used in
cooking because the rind holds the precious oils where the entire flavor
resides. To grate zest or rind, take a box grater and rub the fruit against
the grater. Don't rub the fruit down to the white inner skin, known as the
pith, because the pith is bitter. When removing the skin from oranges or
other citrus fruit, be sure to take only the thin outer zest or colored
portion. The white pith will give your dish a bitter under taste.
